Episode 97

"Flavors you get from oak are dependent on temperatures you toast"...Len Napolitano from The Barrel Mill is our guest this episode. Oak spirals are slowly taking the place of oak barrels, and can often be used in older barrels to help the process along, Len tells us why that is and some techniques for oaking your mead. Also in this episode, what considerations are you giving to your recipe creation? The guys discuss things such as yeast, tannins, fruits and more. A few Facebook Friends questions rounds out the episode. Thanks for listening! Rate us 5 stars on your favorite listening player or iTunes, Stitcher Radio, Tune In Radio, or wherever you pick up the podcast from! Join The Mead House Keyholder Club on Patreon to help support the show for as little as $2/month. We have some great thank you gifts for supporting us; including a limited supply of oak infusion spirals from The Barrel Mill and yeast from White Labs. Each month there is a Keyholder Club drawing and This month we’re giving away a hard bound copy of Chrissie Zaerpoor's book, "The Art of Mead Tasting & Food Pairing." Join The Mead House Keyholder Club and get your own set of keys to The Mead House! Become a Patron! Products mentioned in this episode; The Barrel Mill Dutch Gold Honey